Patacones con Ajo y Limon

My kids love plantains.  I don’t.  However, one thing I can concede is when I make patacones, I always enjoy them.  Tonight we had a big

Patacones fresh out of the fryer.

Colombian feast, and I decided to treat them to plantains.  This recipe is cribbed from Secrets of Colombian Cooking.  If you want to try some great Colombian recipes, this is the best book out there!  I did these using a deep fryer, but they can also be done in a heavy pan, or probably even a cast iron skillet.


  • 2 green plantains
  • 1 tbs garlic, minced
  • 1 tsp salt
  • 2 limes, quarted


  1. Before starting, combine salt, garlic and 1 cup water in a blender and blend thoroughly.  Set aside for use later in recipe.
  2. Cut off ends of plantains and peel.  Cut into 1 1/2 inch pieces
  3. Heat your oil to 350°
  4. Drop the plantain pieces into the deep fryer for 6-8 minutes.  Pour the salty garlic water blend into a bowl.
  5. Remove with a slotted spoon into a bowl lined with paper towels.
  6. Place a plantain piece on a piece of plastic wrap and fold the plastic wrap over
  7. Using a heavy pot, mash the plantain as thin as possible, preferably less than 1/4 inch.  Repeat process for all pieces.
  8. Take patacone and dip it in salty water for 3-5 seconds
  9. Place patacones back in deep fryer using slotted  spoon and fry for 3 minutes.
  10. Remove finished patacones to paper towel lined plate, and salt lightly.
  11. Serve with lime.

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